Here is how to make a delicious chocolate chip pumpkin bread that you’ll want to eat all fall and winter long.
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Looking for the best pumpkin recipes? This post is all about how to make chocolate chip pumpkin bread.
If you’re looking for something a little different than your usual pumpkin bread, then you’ll love this chocolate chip pumpkin bread recipe.
Chocolate chip pumpkin bread is everything you love about cozy autumn baking—warm spices, rich pumpkin flavor, and melty chocolate chips in every bite. Whether you’re whipping it up for a lazy weekend breakfast or bringing it to a fall get together, this pumpkin bread recipe hits all the right notes.
In this post, you’ll learn how to make the best chocolate chip pumpkin bread that’s moist, flavorful, and totally perfect for those crisp fall days. Plus, you’ll learn how to store and freeze the pumpkin bread, so that you can have a quick breakfast or snack ready.
Also, freshly baked chocolate chip banana bread makes a great homemade gift—something to add to the list if you love making homemade gifts during this time of year.
With delicious fall flavors—like pumpkin, cinnamon, nutmeg, and chocolate, chocolate chip pumpkin bread makes a great fall quick bread recipe.
In This Post:
- What is Chocolate Chip Pumpkin Bread?
- Why You’ll Love This Recipe
- Chocolate Chip Pumpkin Bread Ingredients
- How to Make Chocolate Chip Pumpkin Bread
- Tips for Making the Best Chocolate Chip Pumpkin Bread
- How to Store Chocolate Chip Pumpkin Bread
- What Goes Well with Chocolate Chip Pumpkin Bread?
- Recipe: Chocolate Chip Pumpkin Bread
What is Chocolate Chip Pumpkin Bread?
Chocolate chip pumpkin bread is a super moist, flavorful quick bread made with pure pumpkin puree, cozy fall spices like cinnamon and nutmeg, and of course, lots of melty chocolate chips. It’s the perfect mix of sweet, spicy, and indulgent flavors that is hard to resist during the fall season.
What makes chocolate chip pumpkin bread one of the best quick breads for fall is that it totally captures the vibe of the season—warm spices, rich pumpkin flavor, and the comforting sweetness of chocolate.
Plus, this pumpkin chocolate chip bread recipe is easy to make, and it fills your kitchen with the most amazing smell while it’s baking. Chocolate chip pumpkin bread is basically fall in bread form, and you’ll want to bake it all season long.
Why You’ll Love This Chocolate Chip Pumpkin Bread Recipe
There are many reasons to love this chocolate chip pumpkin bread recipe. First, it’s packed with all those cozy fall spices like cinnamon, nutmeg, and ginger, which make it perfect for pumpkin spice season.
Second, it’s super moist and tender thanks to the pumpkin puree and oil, which means it stays fresh for days.
Third, the chocolate chips add just the right amount of sweetness and melt-in-your-mouth goodness, making each bite so satisfying.
Plus, it’s really easy to make—no fancy ingredients or steps. Plus, you can freeze the pumpkin bread to eat for later.
Whether you’re having it for breakfast, a snack, or dessert, it totally hits the spot during the fall!
Chocolate Chip Pumpkin Bread Ingredients
Here’s a quick rundown of the ingredients you’ll need to make this amazing chocolate chip pumpkin bread. Each ingredient plays a part in making the pumpkin bread irresistibly moist, flavorful, and full of pumpkin spice seasonal goodness.
- All Purpose Flour (1 ¾ cups). All purpose flour gives the pumpkin bread structure and forms the base for all of the other ingredients, like pumpkin puree, vanilla, spices, and chocolate chips.
- Baking Soda (1 teaspoon). Baking soda acts as a leavener that helps the bread to rise and stay nice and fluffy.
- Ground Cinnamon (1 teaspoon). Ground cinnamon is a must have fall spice that adds warmth and coziness to the pumpkin bread.
- Ground Nutmeg (¼ teaspoon). Ground nutmeg adds a hint of earthy spice that complements the cinnamon in the pumpkin bread.
- Ground Ginger (¼ teaspoon). Ground ginger brings a little bit of spice and warmth to the chocolate chip pumpkin bread, helping to balance the sweetness.
- Ground Cardamom (¼ teaspoon, optional). Ground cardamom is totally optional, but adds a warm hint of spice that gives the bread a subtle and unexpected citrusy flavor that pairs well with chocolate. You can use cardamom to add distinct flavors to all your fall baking dishes, like cakes, pies, pastries, and coffee and tea drinks.
- Salt (½ teaspoon). Salt enhances the flavors of the other chocolate chip pumpkin bread ingredients and it provides a nice contrast for the sweetness.
- Pumpkin Puree (1 cup). Pumpkin is the star of the show, giving the bread moisture and that classic pumpkin flavor that is perfect for fall.
- Vegetable Oil (½ cup). Vegetable oil keeps the bread super moist and tender.
- Granulated Sugar (1 cup). Granulated sugar adds sweetness, and it helps to give the bread its soft, chewy texture by helping to retain moisture in the bread.
- Brown Sugar (¼ cup, packed). Brown sugar richness and a hint of caramel flavor to the chocolate chip pumpkin bread.
- Eggs (2 large). Eggs help to bind the ingredients together, adding structure to the pumpkin bread.
- Pure Vanilla Extract (1 teaspoon). Vanilla adds a subtle sweetness and depth of flavor to the chocolate chip pumpkin bread.
- Semi Sweet or Dark Chocolate Chips (1 cup). Chocolate chips are the low key star of the show in this pumpkin bread recipe. Use semi sweet chocolate chips or dark chocolate chips (dark chocolate chips have a slightly bitter flavor that contrasts nicely with the sweetness of the bread). The melty chocolate chunks make every bite extra delicious.
- Chopped Walnuts or Pecans (½ cup, optional). If you like a little crunch to contrast with the soft pumpkin bread and melty chocolate textures, then chopped walnuts or pecans add a nice texture and nutty flavor.
How to Make Chocolate Chip Pumpkin Bread
As someone who’s totally obsessed with pumpkin spice and everything fall, this chocolate chip pumpkin bread is one of my go-to recipes during the cozy season. It’s the perfect mix of warm spices and gooey chocolate chips, and the best part? It’s super easy to make.
To start, you preheat the oven to 350°F and get your loaf pan ready by either greasing it or lining it with parchment paper. Trust me, the parchment paper trick makes it so much easier to pop out the bread later! Then, mix all the dry ingredients in a bowl—flour, baking soda, cinnamon, nutmeg, ginger, and a pinch of cardamom if you want to get a little fancy. The spices are what really give it that classic pumpkin spice flavor.
In a separate, bigger bowl, whisk together the wet ingredients: pumpkin puree (the star of the show), vegetable oil, granulated sugar, brown sugar, eggs, and vanilla. Once everything’s smooth, you slowly stir in the dry ingredients. Be careful not to overmix because that’s the key to keeping the bread super soft and tender.
Next comes the fun part—folding in the chocolate chips and, if you’re feeling it, some chopped walnuts or pecans for extra crunch. Pour the batter into your loaf pan, smooth it out, and sprinkle a few more chocolate chips on top because you can never have too many! Bake for about an hour, but start checking around 55 minutes with a toothpick. When the toothpick comes out clean or with just a few crumbs, it’s ready.
Once it’s out of the oven, let the bread cool for 10-15 minutes before transferring it to a wire rack. The hardest part is waiting for it to cool completely before slicing, but it’s so worth it. The result is this incredibly moist, chocolatey pumpkin bread that tastes like fall in every bite!
Tips for Making the Best Chocolate Chip Pumpkin Bread
Here are some tips for making a moist pumpkin bread with chocolate chips.
- Use pure pumpkin. Make sure you’re using pure pumpkin puree and not pumpkin pie filling (which has added spices and sugar). You can freeze leftover pumpkin puree for up to two months, and use it to make other great pumpkin recipes like pumpkin muffins, pumpkin spice cake, and pumpkin spice coffee creamer.
- Don’t overmix. Stirring the batter too much can make the bread dense rather than fluffy. Mix the wet and dry ingredients until the pumpkin bread batter just comes together.
- Keep it moist. The oil keeps this bread moist, but if you prefer, you can substitute half the oil with applesauce for a lighter version.
- Spice things up. Feel free to adjust the spices to suit your taste. Adding more cinnamon or adding a dash of ground cardamom or ground cloves makes a warm and spicy bread.
How to Store Pumpkin Chocolate Chip Bread
You can store chocolate chip pumpkin bread for a few days, and it’ll stay fresh. Just keep it in an airtight container or wrap it tightly in plastic wrap at room temperature, and it should last for about 2 to 3 days.
If you want the chocolate chip pumpkin bread to last longer, store it in the fridge where it’ll stay good for up to a week.
And yes, you can absolutely freeze chocolate chip pumpkin bread! Just slice the bread—and wrap individual slices, or wrap the whole loaf in plastic wrap, and then in foil to keep it fresh.
Place the wrapped up bread in a freezer safe food storage container or freezer bag. Then label it, and place it in the freezer. The pumpkin bread should freeze well for about 2 months.
When you’re ready to enjoy the chocolate chip pumpkin bread again, just thaw it overnight in the fridge or give it a quick warm up in the microwave for a pumpkin flavored treat.
What Goes Well with Chocolate Chip Pumpkin Bread?
The best way to serve chocolate chip pumpkin bread is slightly warm, so the chocolate is still a little melty and the spices really come through.
Cut a slice and enjoy it with a hot cup of coffee or chai tea—it’s the ultimate cozy fall vibe. If you’re feeling extra indulgent, a pat of butter or a spoonful of whipped cream on top is very good.
Chocolate chip pumpkin bread is perfect for breakfast, a snack, or even dessert, especially when the weather starts cooling down and you’re all about those pumpkin spice feels. It also makes a great gift if you’re looking for homemade gift ideas for the holidays.
Chocolate Chip Pumpkin Bread Recipe
Sweet, with just a hint of spice, this chocolate chip pumpkin bread is perfect for cozy fall mornings or as a sweet afternoon treat with coffee. It also makes a great gift!
Chocolate Chip Pumpkin Bread
Ingredients
Dry Ingredients:
- 1 ¾ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom optional
- ½ teaspoon salt
Wet Ingredients:
- 1 cup pure pumpkin puree
- ½ cup vegetable oil
- 1 cup granulated sugar
- ¼ cup packed brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup semi sweet chocolate chips or dark chocolate chips
- ½ cup chopped walnuts or pecans optional
Instructions
- Preheat the oven to 350°F. Grease a 9×5 inch loaf pan or line it with parchment paper to make the baked bread easier to remove.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cardamom (optional), and salt. Set the mixture aside.
- In a large bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until the ingredients are smooth.
- Gradually add the dry ingredients to the wet ingredients, gently stirring until just combined. Avoid overmixing the ingredients to ensure a softer texture for the bread.
- Use a spatula to gently fold in the chocolate chips and nuts (optional).
- Pour the batter into the prepared loaf pan. Use the back of a spoon or a spatula the batter evenly over the pan. Sprinkle a few extra chocolate chips on top for presentation, if desired.
- Bake the chocolate chip pumpkin bread for 55 to 65 minutes, or until a toothpick inserted into the center of the bread comes out clean (a few moist crumbs are fine, but no wet batter).
- Allow the pumpkin bread to cool in the pan for 10 to 15 minutes, and then transfer it to a wire rack to cool completely before slicing
Looking for more of the best fall recipes?
This post was all about how to make chocolate chip pumpkin bread.
Credits
- Featured photos by bhofack2 via Canva.com
- Photos and images are for illustration purposes only.
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